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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Corn & Bean Soup Recipe

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This recipe for Mexican Corn & Bean Soup is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 med. onion, diced
3 cloves of garlic, minced
1 (15 oz.) can diced tomatoes
1 (24 oz.) can vegetable juice
2 (15 oz.) cans kidney beans
3 tsp. chili powder
1 tsp. sugar
1 tsp. cumin
1/2 tsp. black pepper
1 lb. frozen corn
Directions:
Directions:
Drain kidney beans. Saute onion and garlic in olive oil, then add tomatoes, kidney beans and vegetable juice. Heat. In small bowl, mix spices and then add enough hot water to make a paste. Stir this into soup. Add frozen corn. Simmer for 1-2 hours. Tastes best served with sour cream and grated cheese!

 

 

 

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